Chilled Peanut Chicken Noodle Salad
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
62
Sourness
53
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Smooth Peanut Butter1 cup
Rice Vinegar2 tbsps
Soy Sauce2 tbsps
Sriracha (or more as needed)Directions:
1
START THE WATER: Bring a large pot of salted water to a boil
2
POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet
3
Whisk in the peanut butter, then add the chicken
4
Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes
5
Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes
6
Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions
7
Cool slightly
8
COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes
9
Drain and rinse under cold water to cool
10
Drain the noodles very well, tossing with tongs to release as much water as possible
11
Snip the noodles with scissors a few times to cut the long strands
12
TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat
13
Season with salt
14
Divide among 4 bowls and top with the chicken
15
Drizzle the remaining dressing over the top and garnish with the remaining cilantro
16
Serve with lime wedges